For the sausage and roasted red pepper sauce
1 jar (300 ml) roasted red peppers
15 ml (1 tbsp) olive oil
4 uncooked Italian sausages (about 400 g)
1 clove garlic
1 can (796 ml) crushed tomatoes
4 ml (3/4 tsp) salt
Pinch of red pepper flakes
Dry lasagna noodles, regular or instant
200 g of Le Bergeron Classique Cheese, grated
1 container (300 g) of lactose-free ricotta cheese
1/2 container baby spinach (70 g)
8 to 10 fresh basil leaves
2 ml (1/2 tsp) salt
Freshly ground black pepper
Drain the roasted red peppers. Using a stick blender, or in a stand blender or a food processor, puree the roasted red peppers. Set aside.
Remove the casings from the sausages and discard. In a large non-stick skillet, heat the oil over medium-high heat. Add the sausage meat and cook, breaking it up with a wooden spoon. When the sausage meat is golden brown, add the garlic and stir for 1 minute.
Add the crushed tomatoes, the roasted red pepper puree, the salt, and the red pepper flakes. Bring the sauce to a boil, then lower the heat to medium. Half cover and simmer for 15 minutes, stirring from time to time. Remove from the heat and set aside.
If you’re using regular lasagna noodles, cook according to the manufacturer’s instructions.
Preheat the oven to 190 °C (375 °F).
In a food processor, combine the ricotta with half of the grated Le Bergeron Classic Cheese and the baby spinach, the basil, the salt, and the black pepper. Process to a creamy consistency. Alternatively, you can finely chop the baby spinach and basil, transfer it to a bowl, then mix in the ricotta, half of the grated Le Bergeron Classic Cheese, the salt, and the black pepper.
Over the bottom of a 23 x 33 cm (9 x 13 in) baking dish, spread 1/4 of the sauce, then cover with a layer of lasagna noodles. Add 1/2 of the ricotta-spinach mixture, then 1/4 of the sauce, and another layer of lasagna noodle. Repeat this last step one more time, then finish up the lasagna with the remaining sauce and the remaining grated Le Bergeron Classique Cheese.
Place in the oven for around 35 minutes, or until the sauce is bubbling and the cheese is golden brown. Keep an eye on the lasagna after 25 minutes: if the cheese seems to be grilling too quickly, cover with aluminum foil until the lasagne is cooked through.
Remove the lasagna from the oven, let rest for 10 minutes, then serve.